• The Journal of the Korea Contents Association
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• v.10 no.5
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• pp.407-415
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• 2010

This paper is to suggest direction for development, and to analysis feasibility and preference traditional hotel which will be build in Jae cheon city. The questionnaires are distributed each50 in local area (Jae cheon, Dan Yang, Cheong Ju, Won Ju) and 100 in seoul, then used for data analysis 248.The results are as followed. First, it was showed that architectural style which is mixed korean traditional style outside with modern style inside, 100,000 (won) lower room cost, Korean restaurant, and various facilities. Second, two main reasons for using traditional house are to proper room price, and good location which is tourist attraction near lodging. Third. accommodations which is compromise between Korean and Western style is closely related with lower room cost (100,000 won), and natural-oriented traditional facilities. Fourth, traditional accommodations which is blend Korean style with Western style are strongly connected proper room and food & beverage price, and sanitation.

• The Korean Journal of Community Living Science
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• v.20 no.3
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• pp.449-460
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• 2009

This study was performed to investigate gruel intake, preference and opinions about gruel development to produce new products for breakfast. The subjects of this study were 307 adults in Chungju city. People who favored gruels were 212(69.5%) and 50.2% of the subjects liked the gruel because of good digestion and absorption. They liked midium thick or thin gruel and also liked grain granules with some stuff as contents. The gruels often taken were abalone gruel(45.9%), pumpkin gruel(41.7%), chicken gruel(34.9%), vegetable gruel(33.6%), beef and mushroom gruel(30.3%) etc. in order. The frequency of gruel intake was 1-2 times/year and 59.6% of subjects got gruels from the special gruel restaurant. People who need gruels most were patients, indigestible person, the elderly, weaning babies, workers and students missing breakfast in order. Sesame taste obtained the highest score of all, that of bitter taste was significantly higher in over fifty year old people (p<0.05), and hot taste score was significantly higher in 30-40 year old people (p<0.01). The gruels preferred most were abalone gruel, pumpkin gruel, chicken gruel, beef and mushroom gruel, vegetable gruel, red bean gruel, pine nut gruel, egg gruel, sesame gruel, plain grain gruel etc. in order. Fifty seven percent of subjects wanted to develope new gruels fortified nutrients. In conclusion, when the substitute gruel for breakfast is developed, it is better to use food materials to be easy to digest, to have grain granules with some stuff inside and to be sesame taste.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.3
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• pp.197-209
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• 2002

This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

• Journal of the Korean Dietetic Association
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• v.22 no.4
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• pp.261-271
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• 2016

This study was performed to determine lunch eating patterns and compare dietary habits among university students according to major lunch place. The subjects were 800 students from a university in Gyeonggi-do, and information was obtained by self-administered questionnaire. Data were compared among groups according to major lunch place (school cafeteria n=236, off-campus private restaurant n=73, on-campus private food shop n=134, delivery food n=119, convenient store n=238). Compared to male students, more female students ate at convenient stores (37.8% vs. 17.5%, respectively) while less ate at school cafeterias as the major lunch place. The on-campus private food shop group (19.1 year) were younger than the other groups (20.4~20.8 year). Dietary habits were significantly better in the school cafeteria group (65.55 out of 100) than in the other groups (60.33~62.66) (P<0.01). However, the satisfaction with school cafeterias was significantly lower than those with the other lunch places (P<0.01), and the most frequently answered reason for dissatisfaction was "not taste good" (51.0%). Despite having the lowest satisfaction among the five lunch places, eating at school cafeterias may be associated with better dietary habits in university students. Therefore, this study is able to provide basis for encouraging school cafeteria utilization for university students and for strategy development to improve university students' lunches.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.849-860
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• 2008

The principal objective of this study was to assess the behavior of customers who visit hotel buffet restaurants. This information will provide us with a good marketing strategy, allowing us to control for different customer characteristics and focus on giving marketers useful clues that make it easy to understand the selective attributes for hotel buffet restaurants. Thus, the application of selective attributes is predicated on the results of the analysis. Additionally, this survey was completed by regular customers. The following are the concrete results of the study. First of all, customer's behaviors differ radically with the selective attributes of hotel buffet restaurants. The most crucial factors were found to be "quality of food", "hygiene & cleanliness", and "service". These factors have nothing to do with customer characteristics & demographic features. "Opinions of their relatives, colleagues" and "experience of restaurants" are all sources that substantially influence the selective attributes of restaurants and this is the only way to survive the ever-changing market situation. Finally, hotel buffet restaurants generally attempt to lure customers with healthy food, special corners, fresh vegetables, and fresh sashimi, as compared to the services provided by hotel outlets. According to upgrade service quality & restaurant interior, also, buffet restaurants tend to provide guests with a more charming. Food service companies should consider the question "what really is service?" and thus seek to provide a variety of events. Preparing for unforeseeable market situations, we should execute efficient marketing strategies in order to assure continued customer satisfaction.

• Fashion & Textile Research Journal
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• v.8 no.1
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• pp.25-33
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• 2006

As the cultures of the world are getting diverse and plural, many trials to find their own unique culture of their own national and racial characteristics are made where fashion and traditional culture is used as good materials; in Korea, this trend is also studied by many authors. To achieve this goal, this study recognized the importance of tourism industry by inviting hosting of international event like '2005 APEC Summit Conference and Economical Ministers' Conference', and invented a uniform design that can make identification in the world market including Korea 'Gust' and 'Emotion' in developing uniforms for employees of regular traditional restaurant or hotels that contribute to tourism industry. As a material of this study from this perspective, Soo Bok pattern among many other Korean traditional patterns were chosen, and used them to design uniforms by applying diverse expressions methods through modernization task. This study tried to suggest ideas in creating new designs with a modeling sense of our people, by emphasizing on tradition motive through analysis of conditions and problem regarding the current uniforms worn in traditional restaurants. The development of uniform that modernly reinterprets traditional patterns and design that uses tradition on modern design shows endless possibility of development of our uniform, and even shows the possibility of mixture between tradition and modernity. By applying traditional beauty not only in traditional restaurants but also in many places and businesses that foreigners frequently visit can allow to spread the excellency our culture; and the Korean uniform can be successful in the international market as Korean will have pride in our tradition by wearing this new uniform.

• The KIPS Transactions:PartD
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• v.13D no.3 s.106
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• pp.325-336
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• 2006

For supporting LBS service, recent studies on spatial network databases (SNDB) have been done actively. In order to gain good performance on query processing in SNDB, we, in this paper. design efficient storage and index structures for spatial network data, point of interests (POIs), and moving objects on spatial networks. First, we design a spatial network file organization for maintaining the spatial network data itself consisting of both node and edges. Secondly, we design a POI storage and index structure which is used for gaining fast accesses to POIs, like restaurant, hotel, and gas station. Thirdly, we design a signature-based storage and index structure for efficiently maintaining past, current, and expected future trajectory information of moving objects. Finally, we show that the storage and index structures designed in this paper outperform the existing storage structures for spatial networks as well as the conventional trajectory index structures for moving objects.

• Archives of design research
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• v.18 no.3 s.61
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• pp.35-44
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• 2005

Songjung beach located in Busan has been developed without design concept or any specific plans for its characteristics. This study attempts to suggest design ideas with specific plans and 3D perspectives in order to develop Songjung beach based on the characteristics and needs of the visitors and provide its own identity. The research was performed in three steps: First, the researcher visited the beach and explored how the beach facilities were used. Second, the satisfaction level and needs on the beach were investigated by questionnaire. Third, the specific plans were suggested based on the above results, which included 5 poly units with restroom, shower room, snack bar, fast-food restaurant, internet Cafe and cafeteria, etc. The form and color of the poly units were decided to show Korean traditional roof image and provide unique image to Songjung beach. This study will show a good example of beach design project reflecting visitors' specific needs through the research.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.944-954
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• 2007

The Purpose of this study was to investigate overall sanitation levels of restaurants in Korea by examining sanitation management. Sanitation inspections were carried out in 200 large Korean, Western, Chinese, and Japanese restaurants and in buffet-style restaurants of over 100 pyeong in size located in Daegu and Gyeongbuk province. This survey of sanitation management practices found that in large restaurants employing many workers, sanitation management was good in the areas of the kitchen environment, equipment and utensils, food handling, and worker's personal hygiene. Restaurants having relatively large kitchens showed significantly high scores in these sanitation areas. Furthermore, open-kitchen-type restaurants showed significantly higher scores in kitchen sanitation compared with closed-kitchen-type restaurants. Survey results of sanitation management show that, in all restaurants surveyed, sanitation management was good in dining hall sanitation and in providing a safe drinking water supply, but poor in food handling sanitation. Kitchen environment sanitation was poor in Korean, Chinese, and Japanese restaurants. Equipment and utensils sanitation was unsatisfactory in Western and buffet-style restaurants. In the food handling area, especially food sanitation and temperature, checks were rarely made, and pasteurization and temperature records were not kept. Therefore, it is recommended that, in planning a kitchen facility in the future, the floor area should be as large as Possible and open. In terms of management, more attention should be paid to food pasteurization, sanitation of cooking equipment and utensils, and checking of food temperature.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.716-724
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• 2014

This study was conducted as a comparative analysis, using the SPSS 17.0 program for a survey conducted from March to July 2013, on the level of perception and preference factors of Koreans and Americans residing in Virginia, USA(89 male and female adults of 20 years of age or above). For the information on the degree of obesity, a survey was used and the subjects provided with their heights and weights. The researcher used this data to calculated their BMI and distinguished the degrees of obesity. For the BMI, the obesity diagnosis of Korean Society for the Study of Obesity was used for Koreans, and the WHO's obesity diagnosis on adults were employed for Americans. First, regarding the Korean participants, the level of obesity appeared in the order of normal (79.6%), overweight (14.3%), and underweight (6.1%). Also, the level of perceptions of their health conditions appeared in the order of average (51.7%) and good (34.7%). No one perceived their health to be in poor condition. Meanwhile, for the American participants, the order was as follows: overweight at about 45%, normal weight at about 35%, obesity at about 12.5%, and underweight at about 7.5%. In terms of the level of perception of health during ordinary times, about 55% of the American participants answered that they are in good health. Therefore, the Americans were found to perceive their health to be in relatively better condition than the Koreans residing in the USA. Also, concerning the level of interest in health while eating food at ordinary times, the American participants were discovered to be more interested (about 62.5%) than the Korean participants. The research on their preference for salty taste was conducted as a survey, and the subjects were asked to choose an item according to their subjective feeling. Regarding the preference for salty taste, both Koreans and Americans residing in the USA responded as moderate. However, a higher proportion of Americans than Koreans responded to favor salty taste. Concerning the reason for their preference for salty taste, Koreans responded with various reasons whereas Americans mostly responded that it is because they eat salty food frequently. For any changes in dietary behavior related to eating salty food, both Korean and American respondents thought that the amount of their daily intake of salt is appropriate and that they consider taste as most important in selecting a snack. Based on the above data, the results of this research indicate a need for actual improvement in the diet with regard to salty food along with diverse policies for promoting life with a low salt diet in future.